This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, which can be prepared using beef, pork or chicken.

Meat dishes

The following meat dishes are prepared using various types of meats, and some are prepared using two or more types of meat in the dish. * Anticucho – popular and inexpensive dishes that originated in the Andes during the pre-Columbian era. While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). *

Asocena Asocena is a Filipino dish primarily consisting of dog meat. The term ''asocena'' was first used in the 1980s and became popular when a film entitled ''Azucena'', written by Enrique Ramos and directed by Carlitos Siguion-Reyna, was screened in 2 ...

Baeckeoffe Baeckeoffe (English: "bake oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany. In the Alsatian dialect, Baeckeoffe means "baker's oven". It is a mix of sliced potatoes, sliced onions, ...

– a French casserole dish prepared using mutton, beef and pork *

Barbacoa Barbacoa () is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word ''barbaca'', from which the term "barbacoa" derives, and ultimately, the word 'barbecue". In contemporary Mexico, ...

Berner Platte The ''Berner Platte'' (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked ...

– a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green beans or dried beans, which are served on a large plate. * Beşbarmaq * Birria Bobootie 2

* Bobotie – a South African dish consisting of spiced minced meat baked with an egg-based topping. *

Boliche Boliche (pronounced o'litʃe also called ''boliche mechado'') is a pot roast dish from Cuban cuisine consisting of eye round beef roast stuffed with ham. The stuffed roast is browned in olive oil simmered in water with onions until the meat i ...

Bosintang Bosintang (boshintang) () or called gaejangguk () in South Korea, or called dangogiguk () in North Korea, is a Korean soup that includes dog meat as its primary ingredient. The soup has been claimed to provide increased virility. The meat is b ...

– a Korean soup that includes

dog meat Dog meat is the flesh and other edible parts derived from dogs. Historically, human consumption of dog meat has been recorded in many parts of the world. During the 19th century westward movement in the United States, ''mountainmen'', native ...

as its primary ingredient. * Braciola * Breaded cutlet – a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. *

Brunswick stew Brunswick stew is a tomato-based stew generally involving local beans, vegetables, and originally small game meat such as squirrel or rabbit, though today often chicken. The exact origin of the stew is disputed. The states of Virginia, North Caro ...

* Burgoo – a spicy stew that originated in the U.S. state of

Kentucky Kentucky ( , ), officially the Commonwealth of Kentucky, is a state in the Southeastern region of the United States and one of the states of the Upper South. It borders Illinois, Indiana, and Ohio to the north; West Virginia and Virginia ...

, it is also referred to as "roadkill soup". It can be prepared using pork, chicken or mutton. * Cabeza guateada – a traditional earth oven dish from Argentina made with the head of a cow and condiments. * Capuns * Carimañola * Carne a la tampiqueña * Carne pinchada – a Nicaraguan dish consisting of meat (such as beef or chicken) marinated in an alcohol sauce, using beer (Tona or Victoria) or wine. * Carne pizzaiola * Carpaccio * Chiles en nogada * Chislic * Chunla * Churrasco * Çiğ köfte * City chicken * Cockentrice – a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon or

turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a transcontinental country located mainly on the Anatolian Peninsula in Western Asia, with a small portion on the Balkan Peninsula ...

. Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet. The dish originates from the

Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire ...

and at least one source attributes the Tudor dynasty of the

Kingdom of England The Kingdom of England (, ) was a sovereign state on the island of Great Britain from 12 July 927, when it emerged from various Anglo-Saxon kingdoms, until 1 May 1707, when it united with Scotland to form the Kingdom of Great Britain. On ...

as its originator. * Compote – a game meat dish * Curanto * Discada – a mixed meat dish popular in northern Mexican states, it includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its name. * Durus kura — a whole chicken roast Chittagonian Musallam

* Enchilada * Escalope – boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. * Farsu magru – a traditional meat roll dish in Sicilian cuisine that dates to the 13th century prepared using beef or veal. *

Fatányéros The Hungarian mixed grill or Fatányéros is a traditional Hungarian mixed meat barbecue dish (or ''pecsenye'' in Hungarian), originating from Transylvania. The dish ''Fatányéros'' was on the menu since 1900 at the famous restaurant Wampetich ...

* Finnbiff * Flurgönder Fricassée de lambi

Fricassee Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what in ...

– a method of cooking meat in which it is cut up, sautéed and

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coc ...

, and served with its sauce, traditionally a white sauce. Fricassee can also refer to a type of sandwich made in Tunisia with fried bread and typically filled with many ingredients including tuna, olives, hard-boiled egg, middle eastern tomato salad, and others. *

Frigărui ''Frigărui'' (, singular: ''frigăruie'') is a Romanian dish consisting of small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, similar to shashlik or shish kebab. Often, the pieces of meat alternate with bac ...

* Giouvetsi * Güveç *

Guyanese pepperpot Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes. Pepperpot is a stewed meat dis ...

– A Guyanese dish prepared using meats such as beef, pork and mutton * Gyro *

Hachee Hachée () is a traditional Dutch stew based on diced meat, fish or poultry, and vegetables. Hachee based on beef, onions, apple butter, breakfast bread and acid (usually vinegar or wine) is a typical example of traditional Dutch cuisine. Clove a ...

* Haggis * Hodge-Podge – a meat soup *

Inihaw Inihaw ( ), also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and ...

* Jerusalem mixed grill – a grilled meat dish considered a specialty of

Jerusalem Jerusalem (; he, יְרוּשָׁלַיִם ; ar, القُدس ) (combining the Biblical and common usage Arabic names); grc, Ἱερουσαλήμ/Ἰεροσόλυμα, Hierousalḗm/Hierosóluma; hy, Երուսաղեմ, Erusałēm. i ...

. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander. * Jugging – the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug * Kaalilaatikko * Kachilaa Kelaguen 1534 (14529937155)

* Kelaguen *

Khorovats Khorovats ( hy, խորոված, ) is an Armenian barbecue. The meat may be marinated before grilling, but it does not have to be. It can be made with lamb, pork, beef, chicken, fish, or even veal. This is generally a dish reserved for "festive o ...

* Kibbeh nayyeh – a Levantine mezze consisting of minced raw lamb or raw beef mixed with fine bulgur and spices. * Kielbasa *

Kiviak Kiviak or kiviaq is a traditional wintertime Inuit food from Greenland that is made of little auks (''Alle alle''), a type of seabird, fermented in a seal skin. Up to 500 whole auks are packed into the seal skin, beaks and feathers included. A ...

* Kohlwurst * Koi * Korean barbecue – refers to the Korean method of roasting meat, typically

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

, or

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

. Such dishes are often prepared at diner table on gas or charcoal grills, built into the table itself. * Kutti pi Lap khua mu

* Larb – a type of Lao meat salad most often made with chicken, beef, duck, fish, pork or mushrooms * Laurices * Lawar * Lihapiirakka *

Lomo a lo pobre Lomo a lo pobre, bistec a lo pobre or bife a lo pobre is a dish from Peru and Chile. The ingredients are beef tenderloin (Spanish ''lomo'') topped with one or more fried eggs and French fries. Unlike steak and eggs, ''lomo a lo pobre'' is eate ...

– in Peruvian cuisine, consists of a cut of beef tenderloin (Spanish lomo) topped with one or more fried eggs and generally served with French fries and fried onions. * Lörtsy * Maksalaatikko – a Finnish liver casserole that is traditionally eaten on Christmas *

À la Maréchale ''À la Maréchale'' ("marshal-style" in French) is a method of food preparation in haute cuisine. Dishes ''à la Maréchale'' are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated ''à ...

– a method of food preparation in haute cuisine, dishes à la Maréchale are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated à l'anglais ("English-style"), i.e. coated with eggs and bread crumbs, and sautéed. * Meatcake * Menchi-katsu * Mett * Mikoyan cutlet – was a Soviet semi-processed

ground meat Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, includ ...

cutlet variety on the basis of American

hamburger A hamburger, or simply burger, is a food consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, ...

beef patty, nicknamed after Soviet politician Anastas Mikoyan. In 1964, ''

The New York Times ''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid ...

'' reported that the Mikoyan cutlet was "the cheapest, most popular if not most revered piece of meat a few kopecks can buy". * Mixed grill RedMixioteTlax

* Mixiote – a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico. It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. * Mykyrokka * Naryn * Nem nguội * Pachamanca *

Pachola Pachola is a type of prepared meat in Mexican cuisine. is originated of the state of Jalisco. It consists of a flattened and spiced ground beef patty made using a metate (grinding stone). The beef is mixed with ground poblano, ancho chili, cumin, ...

Pamplona Pamplona (; eu, Iruña or ), historically also known as Pampeluna in English, is the capital city of the Chartered Community of Navarre, in Spain. It is also the third-largest city in the greater Basque cultural region. Lying at near above ...

– a grilled stuffed-meat dish from Uruguay prepared with chicken, and may be prepared with other meats such as pork and beef. * Pastramă – a popular delicatessen meat traditionally in Romania made from lamb and also from pork and mutton * Peremech * Pljeskavica * Po * Poc Chuc * Poronkäristys Jielbeaumadier potjevleesch 2010

* Potjevleesch – a traditional French Flemish dish, which can be translated into English as "potted meat", it is prepared using three or four different types of meat and held together either with gelatin or natural fats coming from the meats used. * Poume d'oranges * Pringá * Pukala * Pyttipanna * Qingtang wanzi * Rat-on-a-stick – a dish or snack consisting of a roasted rat served on a stick or

skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting ...

that is consumed in Thailand and Vietnam. Prior to roasting, the rat is typically skinned and washed, after which it is gutted to remove its internal organs and then roasted. * Ražnjići * Renskav * Riz gras * Rundstück warm * Sanjeok Sapu mhicha leaf tripe

Sapu Mhicha Sapu Mhichā () is a Nepalese dish of the Newa community, made up of buffalo leaf tripe stuffed with bone marrow. Sapu Mhichā is a special delicacy of the Newa cuisine of the Kathmandu Valley and is usually prepared during special occasions. ...

– a specialty of the Newari cuisine of the Kathmandu Valley that is prepared during special occasions, it consists of buffalo

leaf tripe The omasum, also known as the bible, the fardel, the manyplies and the psalterium, is the third compartment of the stomach in ruminants. The omasum comes after the rumen and reticulum and before the abomasum. Different ruminants have different oma ...

stuffed with bone marrow that is boiled and fried. * Saramură * Sate kambing – the Indonesian name for "mutton satay" * Satti *

Sauerbraten Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from ...

* Sautéed reindeer *

Schäufele ''Schäufele'' (also "Schäuferle", "Schüfeli", "Schäuferla" or "Schäufelchen") is a traditional dish from the south of Germany. It is made from the pig's shoulder meat, which gives the dish its name, "Schäufele", or the pig's scapula. Dep ...

Schlachteplatte A ''Schlachteplatte'', ''Schlachtplatte'', ''Schlachtschüssel'' (Southern German) or ''Metzgete'' (Swiss and southwestern part of Baden-Württemberg in Germany) is a hearty German dish that primarily consists of boiled pork belly (''Kesselfleis ...

– a hearty German mixed grill dish that primarily consists of boiled pork belly (''Kesselfleisch'') and freshly cooked ''

Blutwurst A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the ...

'' and '' Leberwurst'' sausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as '' Metzelsuppe''. As a result, in many places, e.g. in parts of

the Palatinate The Palatinate (german: Pfalz; Palatine German: ''Palz'') is a region of Germany. In the Middle Ages it was known as the Rhenish Palatinate (''Rheinpfalz'') and Lower Palatinate (''Unterpfalz''), which strictly speaking designated only the we ...

, the entire festival and the meal in particular, is known as ''metzelsupp''. * Seco *

Seswaa Seswaa (as the dish is called in the north of Botswana) or ''loswao'' (as the dish is called in the south of the country and western South Africa) is a traditional meat dish of Botswana, made of beef or goat meat. It is prepared using leftover cut ...

– a traditional meat dish of Botswana made of beef and goat meat * Shaokao * Shish kebab * Shuizhu * Smokie – a

West Africa West Africa or Western Africa is the westernmost region of Africa. The United Nations defines Western Africa as the 16 countries of Benin, Burkina Faso, Cape Verde, The Gambia, Ghana, Guinea, Guinea-Bissau, Ivory Coast, Liberia, Mali ...

n dish prepared by blowtorching the fleece off the unskinned carcass of an old

sheep Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to domesticate ...

goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...

. *

Souvlaki Souvlaki ( el, σουβλάκι, , ; plural: , ), is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with ...

Speckkuchen Speckkuchen is a type of quiche, a specialty of northern Hesse, Germany. It is a bacon pie/flan with a rye flour crust on the base and made with eggs, and in some villages contains high proportion of leeks or onions. It is popular as a quick snac ...

* Ssam *

Stew peas Stew peas is a Jamaican stew prepared using coconut milk, beans and salted meat. It is a common dish in Jamaica. Overview Stew peas is a Jamaican stew dish prepared using coconut milk, gungo peas (pigeon peas) or red peas (kidney beans), uncured ...

* Suanla chaoshou – a dish in Szechuan cuisine that consists of a spicy sauce over steamed, meat-filled dumplings * Surf and turf *

Swan Puka Swan Pukā (Newari language: स्वँपुका, "lung fried") is a delicacy in the Newar cuisine of the Kathmandu Valley in Nepal. Swan Pukā is goat's lungs filled with spicy batter and boiled, sliced and fried. The dish is traditionally s ...

* Tataki *

Teste de Turke ''Teste de Turke'' (translated as "Turks head") is a dish of medieval cuisine, which had its origin according to today's knowledge in the Arab area. Through the cultural exchange after the Norman conquest of Sicily, which was formerly under Arab inf ...

Toad in the hole Toad in the hole or sausage toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump ste ...

– a traditional English dish consisting of

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

s in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. * Turducken * Tushonka – a canned stewed meat especially popular in Russia and other countries of the former Eastern Bloc * Wurstsalat – a German sausage salad * Xab Momo * Yakiniku * Zoervleis – a regional meat dish from the Province of Limburg, a region split between

Limburg (Netherlands) Limburg (, ) is the southernmost of the twelve provinces of the Netherlands. It is bordered by Gelderland to the north and by North Brabant to its west. Its long eastern boundary forms the Germany–Netherlands border, international border with t ...

and Limburg (Belgium), that is typically prepared using

horse meat Horse meat forms a significant part of the culinary traditions of many countries, particularly in Eurasia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. For the majority of humanity's early existen ...

By type

Beef

Fish

Goat

Lamb and mutton

Meatball

Pork

Poultry

Meat dishes

By type

Beef

Fish

Goat

Lamb and mutton

Meatball

Pork

Poultry

Sausage

Seafood

See also

References

External links